Crab Cake Dinner Recipe

Prepare crab mixture

Gently pick through 10 oz jumbo lump crabmeat to remove any shells or cartilage, trying not to break up the lumps. In a medium bowl, whisk together 3 tablespoons mayonnaise, 1 teaspoon Dijon, 1/2 teaspoon Worcestershire, 1 teaspoon Old Bay, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon finely chopped parsley, 2 tablespoons finely chopped green onion, 1 lightly beaten egg, 1/4 teaspoon salt and 1/8 teaspoon black pepper until combined.

Fold in the crabmeat gently, then add 1 cup panko breadcrumbs and fold just until the mixture holds together. Do not overmix — you want visible lumps of crab. Taste a small amount of the mixture (if concerned about raw egg, briefly cook a small bit) and adjust seasoning with a pinch more salt or Old Bay if needed.

Form cakes

Divide mixture into two equal portions. Using wet hands, gently form each portion into a compact patty about 1 to 1 1/4 inches thick. Press a little extra panko onto the exterior if needed to smooth. Place formed cakes on a baking sheet and refrigerate for at least 20 minutes (or up to 1 hour) to firm — this helps them hold together during cooking.

Cook

Heat a large skillet over medium heat and add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. When foam subsides and butter is hot but not browning, add the crab cakes. Cook without moving until golden brown, about 3–4 minutes per side, gently pressing once to ensure contact. If they brown too quickly, reduce heat to medium-low. Cook second side 3–4 minutes until golden and cooked through (internal temperature ~145°F). Transfer to a paper-towel-lined plate and keep warm.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely minced dill pickle, 1 teaspoon chopped capers, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard and 1 teaspoon chopped parsley. Season with 1/8 teaspoon salt and a pinch of black pepper. Stir until smooth and refrigerate at least 15 minutes to let flavors meld. Taste and adjust acidity or salt before serving.

Bring a medium pot of salted water to a boil. Blanch 12 oz trimmed green beans for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 teaspoon minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add the blanched green beans and toss 1–2 minutes to heat through. Add 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat and remove from heat. Keep warm until plating.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut 2 medium russet potatoes into 1/4–1/2 inch fries; keep pieces uniform for even cooking. Rinse under cold water until water runs clear to remove surface starch, then pat completely dry.

In a large bowl toss the dried fries with 1 teaspoon cornstarch (optional), 1.5 tablespoons olive oil, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt and 1/4 teaspoon black pepper until evenly coated. Spread fries in a single layer on the prepared sheet without overcrowding — use two sheets if necessary.

Bake for 20–25 minutes, flipping once halfway through, until golden and crisp at edges. For extra crispness, broil 1–2 minutes at the end while watching carefully. Remove from oven and season with a light additional pinch of salt if desired.

Plate one crab cake per plate with a spoonful of tartar sauce on the side or a dollop on top. Add a generous portion of crispy fries and a serving of lemon garlic green beans. Garnish with a lemon wedge and a sprinkle of chopped parsley. Serve immediately.